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Provence-Alpes-Côte d'Azur
In Avignon, daube is made with lamb: a shoulder marinated in white wine, simmered with carrots, onions and orange zest.
Traditional dish from Provence-Alpes-Côte d'Azur.
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Daube avignonnaise is a variation on the classic daube: whilst the latter is made with beef, this one uses shoulder of lamb or mutton, marinated in white wine. It is thus distinct from daube provençale and daube camarguaise, which are cooked in red wine with beef or bull. Its recipe is close to that of carbonnade, a mutton dish braised with vegetables and white wine.
This carbonnade is mentioned by Frédéric Mistral in Pouèmo dóu Rose as a dish served to boatmen, and was later expanded upon by René Jouveau in the 1950 Armana prouvençau, where it accompanied white beans and artichoke bottoms.
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A tradition reported by the guide Le Gourmeur links this dish to the religious history of Avignon: in the 14th century, clergymen wrote on lambskin and, so as not to waste the meat, are said to have made it the basis of a dish, using white wine rather than red to avoid staining their cassocks. This is a popular explanation, which is not supported by any historical source.
Appearance
Pieces of lamb shoulder with carrots and onions, coated in an abundant sauce.
Taste
Meat fragrant with white wine, olive oil, thyme, bay leaf and orange zest, in a sauce rich with cooking juices.
Texture
Very tender, melt-in-the-mouth meat after the long cooking time.
the pieces are first seared in olive oil.
in the oven or in a casserole.
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Served hot as a main course, daube avignonnaise is traditionally accompanied by a red wine: Côtes-du-Rhône, Ventoux, Costières-de-Nîmes or Grignan-les-Adhémar.
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